John Myers
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Ingredients
Veal liver with vegetables in a wok:
- 400 g Fresh veal liver
- 2 tbsp Sherry
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 3 Large onions approx. 300 g
- 1 Red bell pepper approx. 150 g
- 1 Small can of bamboo shoots in strips weighing approx. 125 g
- 1 Small stick of leek approx. 100 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 6 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 1 tbsp Sweet hoisin sauce
- 1 tbsp Tapioca starch
Yellow basmati rice:
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Parsley for garnish
Instructions
Veal liver with vegetables in a wok:
- Wash the veal liver, pat dry with kitchen paper and cut into bite-sized pieces (approx. 3 cm long and 2 cm wide). Marinate with sherry (2 tbsp), sweet soy sauce (2 tbsp) and light soy sauce (2 tbsp) for about 30 minutes. Peel and quarter the onions and cut / dismantle into wedges / pieces. Clean and wash the paprika and cut into small strips. Clean and wash the lacu, halve lengthways and cut into rings, peel the garlic cloves and dice finely. Clean / core the chilli pepper and dice finely. Drain the liver through a fine kitchen sieve and collect the marinade. Heat sunflower oil (3 tbsp) in the wok, add the pieces of liver, fry vigorously / stir-fry and remove again. Add sunflower oil (3 tbsp) and stir-fry the vegetables (onion wedges, paprika strips, garlic clove cubes and chilli pepper cubes) vigorously. Add the fried pieces of liver again, sauté / stir fry briefly and deglaze / pour in the chicken broth (200 ml). Mix in the collected marinade and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sweet soy sauce (1 tbsp), sweet hoisin sauce (1 tbsp) and cover everything for approx. 4 - 5 Let simmer / cook for minutes.
Yellow basmati rice:
- Bring rice (150 g) to the boil in water (350 ml) with salt (1/2 teaspoon) and turmeric (1 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the veal liver with vegetables in a wok and serve garnished with parsley.
